Decadent Hawaiian Guava Cake Recipe

Introduction

Discover a taste of the tropics with this Decadent Hawaiian Guava Cake. Featuring a moist strawberry base layered with creamy guava frosting and a glossy guava glaze, it’s a perfect dessert to transport you to paradise with every bite.

Ingredients

• 1 box Strawberry Cake Mix
• 1 cup Guava Nectar or Guava Juice (for batter)
• 3 large Eggs (room temperature)
• 1/2 cup Coconut Oil (melted)
• 8 oz Cream Cheese (room temperature)
• 1/2 cup Granulated Sugar
• 1 tsp Vanilla Extract
• 8 oz Cool Whip (thawed)
• 2 1/2 cups Guava Nectar or Guava Juice (for glaze)
• 1/2 cup Granulated Sugar
• 2 tbsp Cornstarch
• 1/4 cup Water (for slurry)
• 1 cup Sweetened Coconut Flakes (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F and lightly coat a 13 x 9-inch baking dish with vegetable spray.
2. Step 2: In a mixer bowl, combine the strawberry cake mix, 1 cup guava juice, eggs, and melted coconut oil. Mix on low speed for 30 seconds, scrape the sides, then beat on medium-high for 2 minutes until smooth.
3. Step 3: Pour the batter into the prepared pan and bake for 24–26 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
4. Step 4: Remove the cake from the oven and place it on a wire rack to cool completely.
5. Step 5: In a bowl, beat the cream cheese until fluffy. Add 1/2 cup sugar and vanilla extract, mixing until combined. Gently fold in the thawed Cool Whip. Refrigerate this frosting until ready to use.
6. Step 6: Once the cake is cooled, spread the cream cheese mixture evenly over the top. Chill the cake in the refrigerator to set the frosting.
7. Step 7: For the guava glaze, heat 2 1/2 cups guava juice and 1/2 cup sugar in a saucepan until it reaches a low boil.
8. Step 8: In a small bowl, mix the cornstarch with water to form a slurry. Whisk this slurry into the boiling guava juice mixture.
9. Step 9: Continue boiling for 1 minute until the glaze thickens. Remove from heat and allow it to cool in the refrigerator.
10. Step 10: Pour the cooled guava glaze over the chilled cake, spreading it evenly.
11. Step 11: Refrigerate the cake until ready to serve. Just before serving, sprinkle the top with sweetened coconut flakes if desired.

Tips & Variations

• Use fresh guava juice if possible for more vibrant flavor; canned works well too.
• Substitute cool whip with whipped coconut cream for a dairy-free version.
• Garnish with fresh guava slices or pineapple bits to enhance the tropical theme.
• Allow the cake to chill overnight for the best flavor melding and texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain the glaze and frosting texture. If needed, let the cake sit at room temperature for 10 minutes before slicing for easier cutting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes better after chilling overnight as the flavors meld and the frosting firms up nicely.

What can I use if I don’t have guava nectar or juice?

If guava juice isn’t available, a pineapple or mango juice can be substituted for a similar tropical flavor, though it will alter the final taste slightly.

Decadent Hawaiian Guava Cake Recipe

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4.9 from 137 reviews

This Decadent Hawaiian Guava Cake brings a tropical flair to your dessert table with a moist strawberry guava-infused cake layered with creamy whipped cream cheese frosting and a glossy guava gel glaze. Garnished with sweetened coconut flakes, this cake offers a delightful balance of fruity, creamy, and tropical flavors perfect for any celebration or a slice of island paradise.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 26 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Batter

• 1 box Strawberry Cake Mix
• 1 cup Guava Nectar or Guava Juice (for batter)
• 3 large Eggs (room temperature)
• 1/2 cup Coconut Oil (melted)

Cream Cheese Frosting

• 8 oz Cream Cheese (room temperature)
• 1/2 cup Granulated Sugar
• 1 tsp Vanilla Extract
• 8 oz Cool Whip (thawed)

Guava Gel Glaze

• 2 1/2 cups Guava Nectar or Guava Juice
• 1/2 cup Granulated Sugar
• 2 tbsp Cornstarch
• 1/4 cup Water (for slurry)

Garnish

• 1 cup Sweetened Coconut Flakes

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly coat a 13 x 9-inch baking dish with vegetable spray to prevent sticking.
2. Mix the Cake Batter: In a mixer, combine the strawberry cake mix, 1 cup guava nectar or juice, eggs, and melted coconut oil. Start mixing on low speed for 30 seconds, then scrape down the sides of the bowl and continue beating on medium-high speed for 2 minutes to ensure a smooth, well-blended batter.
3. Bake the Cake: Pour the prepared batter into the coated baking dish. Bake for 24 to 26 minutes, testing doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.
4. Cool the Cake: Remove the cake from the oven and transfer it onto a wire rack to cool completely before frosting.
5. Make the Cream Cheese Frosting: Beat the cream cheese in a bowl until fluffy. Gradually add sugar and vanilla extract, mixing well. Gently fold in the thawed Cool Whip until fully incorporated. Refrigerate the frosting until you’re ready to use it.
6. Frost the Cake: Once the cake has cooled entirely, spread the cream cheese mixture evenly over the top. Place the cake in the refrigerator to allow the frosting to set.
7. Prepare the Guava Gel Glaze: In a saucepan, combine 2 1/2 cups guava nectar or juice and 1/2 cup sugar. Bring the mixture to a low boil over medium heat. Meanwhile, mix cornstarch and water in a separate small bowl to form a slurry, then whisk it into the boiling juice mixture.
8. Thicken the Glaze: Continue to boil the guava mixture for 1 minute while stirring constantly until it thickens into a gel-like consistency. Remove from heat and let it cool completely in the refrigerator.
9. Glaze the Cake: Once the guava gel has cooled, spread it evenly over the cream cheese frosting layer on the cake.
10. Final Chill and Garnish: Refrigerate the glazed cake until ready to serve to ensure the layers set well. Just before serving, sprinkle the top with sweetened coconut flakes for a tropical crunch and decorative finish.

Notes

• Room temperature eggs and cream cheese ensure a smoother batter and frosting consistency.
• Use guava nectar or juice depending on sweetness preference; nectar is sweeter and thicker.
• Cool Whip can be substituted with homemade whipped cream for a fresher taste.
• The cake is best served chilled but can be brought to room temperature before eating for softer texture.
• Store leftovers refrigerated in an airtight container for up to 3 days.

Keywords: Hawaiian cake, guava cake, strawberry cake mix, tropical dessert, creamy guava glaze, coconut flakes, party cake